Mushroom Oven Pancake with Chive SauceOther baked pancakes from Lisa's Vegetarian Kitchen:
Adapted from The Best Quick Breads by Beth Hensperger
For the pancake:
6 tablespoons of unsalted butter, divided
1 pound of wild mushrooms, sliced, or a combination of button mushrooms and wild mushrooms
2 shallots, minced
sea salt to taste
freshly cracked black pepper
4 large eggs
1 1/4 cups of milk
1 cup of unbleached white flour
For the chive sauce:
1/3 cup of yogurt
1/3 cup of sour cream
2 tablespoons of fresh chives, finely chopped
1 tablespoon of olive oil
1 tablespoon of Dijon mustard
In a large frying pan, melt 4 tablespoons of the butter over high heat. When hot, add the mushrooms and the shallot and saute until the mushrooms are just cooked and and start to brown. Season with salt and pepper, remove from the heat and set aside.
Grease a glass pie plate with the remaining 2 tablespoons of butter.
In a small bowl, beat the eggs until they are frothy. Add the milk and flour and beat until smooth.
Spread the sauted mushrooms over the bottom of the prepared pie plate. Pour the batter over the mushrooms and bake the pancake in a preheated 400 degree oven for roughly 25 minutes or until the pancake is firm and golden brown.
To make the chive sauce, whisk together the yogurt, sour cream, chives, olive oil and mustard in small bowl.
Serve with spoonfuls of the chive sauce.
Serves 4 - 5.
Baked Whole-Wheat Strawberry and Blueberry Pancakes
Baked Strawberry Pancakes
Baked Blueberry and Peach Pancakes
Baked Coconut and Mango Pancakes
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